Pasta with Shrimp and Zucchini
A seafood pasta with shrimp and zucchini to enjoy with an Italian wine such as Trebbianno or Verdicchio
Servings 4 -6
Ingredients
- 1-1/2 lb. large shrimp peeled and deveined
- 3 tablespoons extra virgin olive oil
- a pinch of kosher salt and freshly ground pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh rosemary
- 2 medium zucchini halved and thinly sliced
- 2 cloves of garlic minced
- 2 cups pasta sauce I used Rao's Homemade Tomato Basil Sauce
- 1 lb. dried farfalle pasta
- juice of 1 lemon
- 2 tablespoons unsalted butter
- 2 tablespoons fresh Italian flat leaf parsley chopped
- 1/4 cup panko breadcrumbs
- 2 tablespoons extra virgin olive for sautéing breadcrumbs
Instructions
- Bring a large pot of water to a boil for the pasta.
- Heat 3 tablespoons of extra virgin olive oil in a large sauté pan over high heat. Add the shrimp and cook for 1 minute per side. Season with salt and pepper.
- Add the red pepper flakes, thyme, rosemary, zucchini, and garlic to the shrimp. Sauté everything together for about 1 minute. Add tomato sauce and continue to cook for another 3 minutes or until zucchini is a bit translucent but still has some crunch and the shrimp are opaque. Remove from heat.
- Cook pasta until al dente. Drain.
- While the pasta is cooking, in a small to medium sauté pan heat 2 tablespoons extra virgin olive oil over medium heat, add panko crumbs, salt and pepper and toast until golden. Set aside.
- Add the pasta to the shrimp mixture and combine well. Squeeze the lemon juice over the pasta and add butter and parsley.
- Sprinkle with panko crumbs.